I love trying out new spins on low carb diners. First, some housekeeping. I call my lifestyle the little to no carb lifestyle but to some of you strict low carbers, that is probably a misnomer. I don't really count carbs unless something comes in packaging. Which usually I do not buy. But what I do is, I try not to have an processed or added carbs (think rice, pasta, white potatoes, bread) and stick to lean meats and veggies. This has helped me lose all of my quitting smoking weight and keep most of it off. I went on a bit of an eat what I want bender lately and have been trying to get back on track!

I saw this on my Pinterest for a curried sheet pan and thought it would be a great little to no carb and exotic treat. I had turnips leftover from a previous Hollygrove Box that I thought would be a great sub for butternut squash and stopped in at the market to pick up some fresh local Brussels Sprouts. It was good, but, next time I think I will go to a spice shop and get good curry powder. Or at least get some that is not just to its expiration date. Mine is too celery based and did not have a good depth of flavor. That is my fault, not this recipe's. I also think that the butternut squash would have been really good, or even a sweet potato. In any event, I ate the leftover veggies like a banshee and reused the leftover chicken to make a quick leftovers recipe that is coming.

Make this, you will love how easy and how little cleaning you have after! Do you make sheet pan dinners? What are some of your favorites? Full recipe to follow the montage.

The cast. That is a really large onion! Don't use that curry powder!

Chop up your veggies. My Brussels sprouts were small so I kept them intact.

Spread those veggies open far and wide. Reminds me of a song from my old partying days that I will not link. But some of you get it, right?

Preheat the oven to 450 and position racks in the upper and middle thirds. In a very large bowl, toss the turnips with the brussels sprouts, onion wedges and 1/2 cup of the oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets. In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Serve a pile of veggies and a piece of chicken or two and enjoy!